Trying an Ancient Roman Recipe for Mushrooms

[Steve Kroll]

I don't know if anyone here follows "Tasting History" with Max Miller on YouTube, but his shtick is he recreates recipes from history. Today I tried one of his recipes for "Roman Honey Glazed Mushrooms" dating from the 1st century AD.

Basically, it's nothing more than sauteed mushrooms with a glaze made from honey, garum, and ground long pepper (no relation to Pippi Longstocking). For those not familiar, garum is a sauce made from fermented anchovies. Apparently it was a very popular condiment 2000 years ago. I had read about it for years but this was my first time trying it.

I was able to source the garum and long pepper from Amazon. I'll also add that the recipe called for an herb known as lovage, which I'm told tastes like celery. I didn't use it because I'm not a celery fan. Even if I had been around 2000 years ago, I probably wouldn't have used it for the same reason.

I was surprised how good this came out. I guess I was expecting sweet and fishy tasting mushrooms, but it was nothing like that at all. No detectable fish taste and only mildly sweet. No salt was needed because there was enough in the garum to season the dish.

I wouldn't say I was blown away, but it was much better than I expected. Maybe the Romans were on to something. Now that I have a bottle I'll be trying this garum with some other recipes.

Link to the recipe here: https://www.tastinghistory.com/recipes/romanmushrooms

 

[caseydog]

I do watch that YouTube show, but have not watched that episode, yet.

CD

 

[dragnlaw]

I think you'd be surprised with the lovage. I rather urge you to try. Sounds like in that recipe it would hardly be noticeable but really depends on when and how and which particular part is used.
From seeds to roots, all are used.
The plant is also spectacular in the garden. l started some once but then suddenly moved so never saw if mine got as tall as they say it can.

 

[taxlady]

I'm a big fan of Max Miller's Tasting History. I have saved a couple of his recipes. Now, I have saved this one too. It sounds good and the commenters were enthusiastic. I don't remember if it was Asian fish sauce or garum that I heard of first. I was a bit skeptical, but entirely skeptical. I did know there are anchovies in the original Worcestershire Sauce and I use that all the time. But, then I heard about the other one and immediately thought they must be similar. I use Asian fish sauce all the time in all sorts of food. it a gives a nice boost to gravy. So, garum does not sound weird to me at all.
Edited for typos.

 

[Meryl]

I don't know if anyone here follows "Tasting History" with Max Miller on YouTube, but his shtick is he recreates recipes from history. Today I tried one of his recipes for "Roman Honey Glazed Mushrooms" dating from the 1st century AD.

Basically, it's nothing more than sauteed mushrooms with a glaze made from honey, garum, and ground long pepper (no relation to Pippi Longstocking). For those not familiar, garum is a sauce made from fermented anchovies. Apparently it was a very popular condiment 2000 years ago. I had read about it for years but this was my first time trying it.

I was able to source the garum and long pepper from Amazon. I'll also add that the recipe called for an herb known as lovage, which I'm told tastes like celery. I didn't use it because I'm not a celery fan. Even if I had been around 2000 years ago, I probably wouldn't have used it for the same reason.

I was surprised how good this came out. I guess I was expecting sweet and fishy tasting mushrooms, but it was nothing like that at all. No detectable fish taste and only mildly sweet. No salt was needed because there was enough in the garum to season the dish.

I wouldn't say I was blown away, but it was much better than I expected. Maybe the Romans were on to something. Now that I have a bottle I'll be trying this garum with some other recipes.

Link to the recipe here: https://www.tastinghistory.com/recipes/romanmushrooms

View attachment 74414

Over the years, this Ancient Roman sauce which was mainly made of fish interiors, has been modified in many ways and today one of the most well-known ones is the Cetara (Amalfi coast) "colatura di alici", a liquidy fermented anchovy sauce. It takes at least 18 months to produce this transparent, amber-coloured DOP astronomical delight. Like wine-making! Other places make it with salted fish, but I don't think anyone uses the interiors anymore. I've never tasted any of these, but your recipe sounds good, in fact, there is no "fishy taste", as one would expect!

 

[Steve Kroll]

Over the years, this Ancient Roman sauce which was mainly made of fish interiors, has been modified in many ways and today one of the most well-known ones is the Cetara (Amalfi coast) "colatura di alici", a liquidy fermented anchovy sauce. It takes at least 18 months to produce this transparent, amber-coloured DOP astronomical delight. Like wine-making! Other places make it with salted fish, but I don't think anyone uses the interiors anymore. I've never tasted any of these, but your recipe sounds good, in fact, there is no "fishy taste", as one would expect!

The product I used was Rizzoli colatura di alici. It does have a slight fishy aroma, which seems to completely disappear when used in cooking.

 

[Steve Kroll]

Interestingly, Max Miller describes how he makes his own garum. I don't have the patience or stomach to try it myself, but if you're interested here is the video.

 

[Kathleen]

That looks yummy, Steve. Do try the lovage. It may surprise you. For years, I had a gigantic lovage plant growing off my front porch. Then, I tried to move it and, voila, no more lovage.

 

[Steve Kroll]

That looks yummy, Steve. Do try the lovage. It may surprise you. For years, I had a gigantic lovage plant growing off my front porch. Then, I tried to move it and, voila, no more lovage.

I'll have to check the farmer's markets. That's the only place I've ever seen it around here. I know the local supermarkets don't carry it.

 

[dragnlaw]

You can get plants at growing nurseries. Don't think I've ever seen it in grocery stores.

 

[Meryl]

The product I used was Rizzoli colatura di alici. It does have a slight fishy aroma, which seems to completely disappear when used in cooking.

View attachment 74416

I think I once saw a type of this sauce in a supermarket, don't remember the brand, I know it's a speciality for top chef spaghetti dishes, but it has just never been on my shopping list, so I've never actually looked for it.

I better have a look at the video later on, it's too early now, 6 o'clock in the morning here, just had my coffee.

 

[Meryl]

Interestingly, Max Miller describes how he makes his own garum. I don't have the patience or stomach to try it myself, but if you're interested here is the video.

Really fascinating, he's good! I'm glad I didn't watch the video first thing this morning!

 

[Steve Kroll]

Really fascinating, he's good! I'm glad I didn't watch the video first thing this morning!

Hahaha yes, not a good video to watch while eating breakfast!

I liked his comment about the process being "like something out of a horror film."

 

[Meryl]

Hahaha yes, not a good video to watch while eating breakfast!

I liked his comment about the process being "like something out of a horror film."

I couldn't have commented better!

 

[dragnlaw]

and ground long pepper

Did you get whole peppers and grind them yourself? or pre-ground.

 

[HeyItsSara]

This thread reminds me of the Big Bang Theory episode where Sheldon made Amy a feast a la Little House on the Prairie for her birthday.

 

[Steve Kroll]

Did you get whole peppers and grind them yourself? or pre-ground.

For this recipe I bought pre-ground.

I actually have a packet of whole long peppers but they are really hard to grind. They even clogged up my spice grinder last time I used them.

 

[Kathleen]

Steve, what is the link for what you purchased?

 

[Steve Kroll]

Steve, what is the link for what you purchased?

Colatura di Alici: Link
Long pepper: Link

Yes, it was kind of an expensive experiment.

 

[Kathleen]

Historical recipes are simply fun. I'd rather do something like this than go to a movie or out for drinks. The cost is worth it!